Mint Chocolate Brownies give you a thick, chewy brownie cookie topped with creamy peppermint frosting and rich melted chocolate.
Author’s Notes
When Mint Brownies Became Cookies
I was in the middle of making Mint Brownies when I had a lightbulb moment: these NEED to be cookies. A few tests later and I was completely obsessed. The brownie-style cookie base is thick, fudgy, and loaded with chocolate, the mint frosting is evenly sweet and creamy, and the chocolate topping totally seals the deal.
But don’t let the layers overwhelm you. The cookies are SO good even without frosting. If you want something simpler, just make the brownie cookies with the minty chocolate bits inside and enjoy!
Ingredients In Mint Brownie Cookies
| Ingredient | Tip |
|---|---|
| Brownie mix | Use an 18-ounce mix (Betty Crocker Delights Supreme Chocolate Chunk is a reliable) so the cookies set up correctly. |
| Butter & Cream Cheese | Use unsalted butter and full-fat brick-style cream cheese for the best flavor and thick, fudgy cookies. |
| Mint Chips (or chopped Andes) | Mint fudge chips work great or chop up regular Andes mints if needed. |
| Egg, Vanilla & Instant Chocolate Pudding Mix | Use regular instant pudding mix, not sugar-free or cook-and-serve, for the right texture. |
| Milk Chocolate Chips | Milk chocolate gives the sweetest flavor, but semi-sweet or dark will also work. |
How to Make Mint Brownie Cookies
- Prep: Line a pan and soften the butter and cream cheese.
- Mix: Beat butter & cream cheese, then add egg, vanilla, pudding mix, & brownie mix.
- Add Chips: mix in the mint chips and chocolate chips, then chill the dough.
- Shape: Roll the dough into balls and press into flat discs.
- Bake: Bake until the edges are set but the centers stay soft.
- Frost: Beat the frosting ingredients and spread on cooled cookies.
- Finish: Melt the chocolate topping and drizzle or spoon it over the frosting.
More Cookie Recipes To Love:
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Molasses Cookie RecipeTips For Making Mint Brownie Cookies
- Electric mixer: The dough is thick, so a hand or stand mixer works best.
- Shape flat discs: Cookies don’t spread much, so flatten the dough balls (see pics above!)
- Use a liner: A silicone mat keeps the bottoms from browning too fast.
- Underbake slightly: Keeps the cookies soft, chewy, and evenly fudgy!
- Peppermint extract: Use peppermint, not mint, for the right flavor. Add more or less to your taste preference.
